Pressure Cooker Cabbage Soup

A simple list of ingredients that includes a blend of sautéed onion, carrot and celery, aka mirepoix, and a small amount of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that’s both low carb and gluten free.

Instructions

Press the sauté button on the pressure cooker and add 1 tablespoon of the olive oil. Add the diced sausage and sauté for 2 minutes.

Add the turkey, 1 teaspoon salt and a few grinds of black pepper and sauté until lightly browned, breaking the meat up into small pieces as it cooks. Transfer the turkey mixture to a plate and set aside.

Add the remaining tablespoon of oil to the pot along with the onion and sauté until softened, 2 minutes. Add the carrots, continue cooking for another 2 minutes, then add the celery.

Continue cooking the vegetables until they are tender and just beginning to caramelize, 2 to 3 minutes more. Add the garlic and sauté until fragrant, 1 minute.

Add the cabbage, a handful at a time, letting each addition wilt slightly before adding more.

Return the turkey mixture to the pot and add the tomato sauce and chicken broth. Combine well and cook for 1 minute longer, then season to taste with salt and pepper.

Cancel the sauté function on the pressure cooker, secure the lid on the pot and set the pressure valve to the sealed position.

Program the cooker for 25 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally (about 15 minutes).

Notes

Recipe Notes:

If you don’t have an electric pressure cooker, simply follow our instructions using a large soup pot and instead of cooking under pressure, simmer the soup on the stovetop for about 1-1/2 hours.

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